About Me

May 4, 2016

Gluten Free Peanut Butter Banana Muffins with Chocolate Chips

I have had the biggest craving for muffins lately. I love pretty much all baked goods in general, but I am especially fond of breakfast pastries. Shopping at Sprouts I always pass the baked goods display and feel tempted... but in California the law makes a lot of food service providers list the calorie content of their products, and alas, 450 calories is just too high for me. But that's a-okay because I found the most delicious healthy muffin recipe that's gluten free, vegan, and has a surprise ingredient. Drum roll please... garbanzo beans!

You'll have to trust me that you absolutely cannot taste any "bean" aftertaste whatsoever. Just make sure you rinse and pat dry the beans before you blend them. These muffins are very moist and have a fudgier, more dense consistency than normal muffins. They taste better the next day, so if you can help it, let them rest for 24 hours before consuming. Or don't. They're still good fresh from the oven.

This recipe only makes for 8-9 regular sized muffins, so double the recipe if you want more. The chocolate chips are optional--improvise with nuts, chia seeds, or berries if you feel so inclined. Also, only fill the cups about 1/2 full. The muffins won't rise much as there's no flour and filling them to the top can result in the tops sinking in.

Directions
1. Preheat the oven to 350 F and line 8-9 muffin cups.
2. Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste.
3. Blend all ingredients until smooth in a blender or high-quality food processor.
4. Pour into the muffin cups – don’t overfill or they will rise and then sink in the centers. Bake 17-20 minutes. They will look underdone – let sit 20 minutes and they will firm up. Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.